Artichoke and Chicken Creamy Soup

Ingredients 0/17

Step 1

Warm the chicken broth and water in a large pot over medium-high heat. Squeeze in the lemon juice and give it a good stir. Let it cook for about 5 minutes to warm through. While that’s happening, heat some oil in a grill pan over medium-high heat. Toss in the red bell pepper and grill it until it softens a bit, around 3 to 5 minutes. Once done, transfer the pepper to the pot with the broth.

Step 2

Add the tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic to the pot. Turn the heat up to high and bring everything to a boil. Let it cook until the veggies are tender, about 15 minutes. Then stir in the cream and wine.

Step 3

Carefully ladle about half of the vegetable and broth mixture into a blender. Hold the lid down with a kitchen towel and pulse a few times, then blend until smooth. Pour the pureed soup into another pot and repeat with the rest.

Step 4

Finally, pour all the blended soup back into the original pot. Stir in the chicken and season with black pepper. Warm everything over medium heat until it’s hot and simmering, about 5 minutes. Serve and enjoy!